Open AccessFishbone Flour (Definition, Analysis of Quality Characteristics, Manufacture): A Review
Author(s) -
Adzhani Yusrina,
Emma Rochima,
Asep Agus Handaka,
Iis Rostini
Publication year - 2021
Publication title -
asian journal of fisheries and aquatic research
Language(s) - English
Resource type - Journals
ISSN - 2582-3760
DOI - 10.9734/ajfar/2021/v13i430271
Subject(s) - fish bone , food science , fish <actinopterygii> , raw material , wheat flour , chemistry , extraction (chemistry) , biology , fishery , chromatography , organic chemistry
Fish bones are the largest contributor of waste from the fish processing industry which has not been used optimally. Fish bones have a high calcium content so they can be used as raw material for fish bone flour. This article aims to explain the use of fish bone into fish bone flour, how to process it, and the quality of fish bone flour by physicochemical testing. Fish bone flour can be obtained by extraction using water, alkaline solution and acid solution. The quality characteristics of bone flour can be seen from the water content, ash content, protein content and fat content. Based on several studies, the drying time and temperature affect the physicochemical characteristics of the resulting product.